Oatmeal Almond Butter Blueberry Pancake Cookies

Don’t you love it when you turn on the oven, throw a bunch of stuff in a bowl, hope for the best, and the result turns out amazing? Same here. And that’s exactly what happened with these Oatmeal Almond Butter Blueberry Pancake Cookies today.

Oatmeal Almond Butter Blueberry Pancake Cookies

So this blog post is rather spontaneous. To be honest I’m in the middle of a few others that are more intensive in terms of scope and research required (think nutrition and sustainability).

But I’ve done so much grueling brain-sucking work this weekend I decided to take a break and make some cookie muffin things and they turned out so yummy I decided I’m extend said break by snapping a few phone photos (I need to get out my real camera…I’ve just been so damn busy the past few weeks) and toss them (figuratively) on the blog.

Oatmeal Almond Butter Blueberry Pancake Cookies

The plus of spending so much time on the grind this weekend for work/school is that I suppose I learned a lot. Including that school is hard, I have a lot of self-reflection to do with professional development/relationships, having a working kitchen is very therapeutic to my existance and that people definitely notice dog hair in jam photos. Oops.

But back to the baked goods hand: these are basically pancakes/muffin tops in cookie form due to a lack of other equipment available in my apartment. I had muffins in mind, but presently lack a muffin tin, so here we are.

Oatmeal Almond Butter Blueberry Pancake Cookies

I used some random pancake mix I had taking up space on my shelf. It’s not that I don’t love pancakes (I do), but I just usually feel silly making pancakes for myself unless I have others to share with. This is completely absurd and silly and I am worthy of pancakes but for some reason I feel like pancakes always seem too fancy for flying solo.

Anyways, here we are with pancake-mix cookie things. If you don’t have almond butter, go ahead and use melted non-dairy butter, coconut oil, or vegetable oil. All will work swimmingly.

Oatmeal Almond Butter Blueberry Pancake Cookies

These are perfect not-too-sweet mid-morning snacks. If you want them a bit sweeter add a tablespoon or two of maple syrup, agave, sugar or honey. I’m fine and dandy with them smothered in almond butter and/or some homemade chia seed jam.

Now it’s back to work for this sad old grad student. But at least this time, I have muffin cookie things! Hooray!

Oatmeal Almond Butter Blueberry Pancake Cookies

Oatmeal Almond Butter Blueberry Pancake Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: about 12 cookies

Ingredients:

  • 1 1/2 cups whole-wheat pancake or waffle mix
  • 1/2 cup rolled oats
  • 2 tablespoons almond butter (or softened non-dairy butter, coconut oil, or vegetable oil)
  • 1 1/4 cup non-dairy milk
  • 1 tablespoon chia or flax seeds + 3 tablespoons water
  • 1/2 cup frozen or fresh blueberries

Method:

  1. Preheat oven to 350°F. Prepare baking sheet with silicone mat or parchment paper.
  2. Combine flax and water and set aside. allow to sit and thicken, at least 10 minutes.
  3. Combine pancake mix, almond butter, rolled oats, non-dairy milk, chia seeds/flax, and fresh or frozen blueberries and mix until just combine.
  4. Spoon about 2 tablespoons batter (it will be thinner than normal cookie dough) onto prepared sheet, leaving a few inches between each cookie.
  5. Bake for 10-12 minutes until golden and fluffy.
  6. Enjoy!

Sweet Potato, Parsnip & Sweet Pea Samosas

[ Disclosure: “I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.” ]

I hope you’re sitting down, because these may actually might be one of my favorite creations ever. They are everything. EVERYTHING! Why, you may ask? Well, they combine several of my favorite things in a healthy, carb-covered, veggie-filled, spicy delightful way. Drooling yet? I am.

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Allow me to explain: the utter mention of the two beautiful words, “sweet potato” make me perk up in the same way my dog Millie does when I say the word “treat.” Suddenly my posture straightens, my body is alert, awake, and ready to move to wherever the sweet potatoes may be. Must eat.

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Then if you add parsnip, it’s like telling me I won the lottery. Because parsnips holds a top spot on my favorite foods list. It was love at the first bite. The nutty, woody, carroty-sweet flavor is unique and something I simply adore.

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Cook both these veggies with spices and cumin and curry and ginger and you’ve got an Indian-food inspired dish, or sorts, full of delicious root vegetables whose flavors have been lovingly coated, accented, and highlighted by the spices and seasonings that hug them.  Samosas may sound a bit intimidating (like, “too much work”) but allow me to assure you that using a pre-made pizza dough was a major shortcut I took, and it truly worked well! I was delightfully surprised at how perfectly soft yet crispy these babies baked up, and made the whole cooking process fast and easy. Screen Shot 2014-10-26 at 9.24.40 PM

What ties this filling all together, though, is what’s added at the end. Peas from Libby’s add a sweetness and a softness to the other spicy, earthy veggies, and the fresh cilantro and lemon juice add a sparkle and freshness that seals the deal. The folks at Libby’s sent me some samples of these tasty Sweet Peas, which came in a handy pouch that could fit into even the most cultured space-crunched pantry, were easy to open (no can-opener needed hooray!), easy to use, and tasted as fresh as canned or frozen.

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This is also a major win for someone who lived in Manhattan only a mini-fridge for a year, and was unable to use frozen veggies. So I really appreciate this new pouch concept. Way to go, Libby’s! These are things that New Yorkers worry about. Amongst other things like bedbugs, lice, and broker’s fees. Screen Shot 2014-10-26 at 9.22.42 PM

These samosas won’t fix bedbugs, lice or broker’s fees, but they can totally turn around hunger pangs, unhappiness, and boredom with the usual side dish or party snack. I beg you, please make these. Wrap up all these hearty and sweet, spicy vegetables, stick them in something doughy, carby, and delicious, bake them, and you have pockets of pure healthy joy, fresh from your oven. Dip in cilantro chutney if you desire, or eat plain. They make a great side dish to an Indian feast or a unique and tasty appetizer. Happy eating! 🙂

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Prep Time: 30 minutes

Cook Time: 30 minutes

Level: Easy

Makes 6-8 samosas, serving 4-6 as a side dish 

Ingredients:

  • 1 whole wheat pizza dough (you can use a st0re-bought one, which I did, or you can make your own!)
  • 2 medium sweet potatoes
  • 2 large parsnips
  • 1/2 medium onion
  • 1 cup Libby’s Green Peas
  • 2 tablespoons olive oil
  • 2 cloves fresh garlic
  • 1 tablespoon fresh grated ginger or 1/2 teaspoon dried ginger
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon roasted red pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 1/4 cup unsweetened almond, soy or coconut milk
  • 1/2 cup cilantro, chopped

Cilantro Chutney (optional):

  • 1 cup cilantro
  • 1 tablespoon freshly grated ginger or 1/2 teaspoon dried ginger
  • 3 tablespoons lemon juice
  • 1 tablespoon hot sauce (optional)
  • 1 tablespoon maple syrup, agave, or honey (if not vegan)
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon salt

Directions:

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.

2. Peel sweet potatoes and parsnip and cube into bite-sized pieces (roughly 1/4th inch cubes) and microwave until just tenderized, about 1 minute. You just want to soften them a bit, but they should still be somewhat firm.

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3. Meanwhile, heat olive oil over medium heat in a medium saucepan. Mince garlic into a paste and add to warm oil. Chop onion and add to oil and garlic and allow to simmer on low heat until the onions are translucent. Add ginger, curry powder, cumin, tumeric, salt and pepper and continue to simmer. Add cubed parsnip and sweet potato cubes and continue to cook over low heat. Add lemon juice and almond milk and cook for 4-5 minutes, stirring occasionally, until vegetable cubes are all coated in spice mixture and the liquid of the lemon juice and almond milk has reduced to a lightly coating on the vegetable. You do not want a wet mixture, just enough moisture to transfer the spices to coat the vegetables without drying.

4. Remove pan from heat and fold in Libby’s peas and chopped cilantro. This is your filling. It’s delicious, even on it’s own.

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5. On a lightly floured surface, roll out whole wheat pizza dough until very thin. Using a pizza cutter, kitchen shears, or sharp knife, cut into right triangles, roughly 4 inches x 4 inches x 5.5 inches. Place two spoonfuls of the filling on each triangle. Fold each triangle in half, covering filling, and fold over each edge gently, sealing each by pressing gently with fingers.

6. Place samosas onto baking sheet and place at the oven for 20-25 minutes, until pizza dough has browned and the samosas sound hollow if tapped lightly with finger. Enjoy with cilantro chutney, your chutney of choice, or any other delicious dips or goodies you can think of! Happy and healthy eating :).

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7. To make cilantro, combine cilantro, lemon juice, ginger, syrup, salt, pepper, and hot sauce in a food processor or blender and puree until liquified. Serve in a small bowl with samosas.

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 Click around below to see what other cool recipes you can make with Libby’s Table products from fellow members of the Recipe Redux ! Happy eating ! 🙂